先市酱油发酵过程风味成分变化和微生物群落演替分析

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中图分类号：TS264.21 文献标志码：A 文章编号：1000-9973（2025）11-0038-0

DOI：10.3969/j.issn.1000-9973.2025.11.006

Abstract： In this paper，the changes in physicochemical properties of sauce mash during the fermentation of Xianshi soy sauce are analyzed，the changes in flavor components and the succession of microbial communities are determined，and their correlations are explored.The results show that after three years of fermentation （M1～M36） ，the content of amino acid nitrogen， total nitrogen， organic acids and amino acids in sauce mash reaches 0.57，2.31，60.87， 3.30g/100g respectively. The flavor diversity of samples increases. In the M1～M12 （P1） stage，esters，alcohols and phenols are the main flavor components. During the M18～M36 （P2） stage，the proportions of various flavor components are relatively balanced，and the characteristic flavor components such as pyrazines and furans are formed. During the transition from Pl stage to P2 stage，18 bacterial genera and 16 fungal genera exhibit significant temporal succession patterns. The succession may stem from the accumulation of organic acids and alcohol metabolites produced byKlebsiella（ r=0.85 ， P<0.01 ），Kosakonia（ r=0.78 ， P<0.05 ），Pediococcus （r=0，78 ， P<0.05 ） and Zygosaccharomyces （ ζr=0.77 ， P<0.05 ）. Correlation analysis reveals that Cladosporium ， Exophiala and Wallemia are closely related to the production of key aroma components such as guaiacol，phenylacetaldehyde and linalool （r>0.84 ， P<0.05 ）. This study can provide valuable references for improving the quality and optimizing the process of Xianshi soy sauce.

Key Words： Sichuan-style sun dried soy sauce; Xianshi soy sauce; fermentation process； physicochemical properties； flavor components;microbial community succession; correlation analysis

酱油是在曲霉属所构建的复杂酶系催化下，将富含蛋白质与淀粉的原料逐步转化为多种小分子物质，经过微生物发酵，最终酿制而成的一种风味独特的液体调味品[1]。（剩余13413字）